The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [57]
2 large eggs
1 cup sweetened flaked coconut, lightly toasted
½ cup slivered almonds, lightly toasted
1 tablespoon grated lime zest
1 recipe Lime Icing (see page 368) or White Chocolate Dip (see page 361), optional
Preheat oven to 350°F. Position rack in center of oven. Set aside an ungreased cookie sheet.
Stir together the cake mix, ginger, oil, and eggs in a large bowl with a wooden spoon until blended and all dry ingredients are incorporated. Stir in the coconut, almonds, and lime zest by hand (dough will be stiff).
On the ungreased cookie sheet shape dough into a 15 x 4-inch rectangle.
Bake for 22–25 minutes, until golden and just set at the center when touched. Transfer log to a cutting board, and cut log crosswise into ½-inch-thick slices. Return the slices to the cookie sheet, and turn them onto their sides.
Bake 10 minutes longer. Remove from oven and let cool on cookie sheets for 5 minutes. Transfer biscotti to a wire rack with a metal spatula and cool completely. If desired, prepare Lime Icing or White Chocolate Dip; drizzle over cooled biscotti. Place on wax- paper-lined cookie sheet and refrigerate for at least 1 hour to set icing or chocolate. Store in an airtight container or plastic zip-top bag for 1–2 weeks.
MAKES ABOUT 30 BISCOTTI.
BAKLAVA BITES
This recipe is based on one of my favorite desserts: baklava. For anyone who shares my affection for the flavorsome combination of nuts, spices, and honey, but fears working with phyllo dough, this is your sweet solution.
¼ cup (½ stick) butter
½ cup sifted powdered sugar
3 tablespoons honey
¾ cup finely chopped almonds (or walnuts or pistachios)
¼ teaspoon cinnamon
1 teaspoon finely chopped lemon zest
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
Melt the butter in a medium, heavy saucepan over medium heat and then stir in the powdered sugar and honey. Cook and stir until mixture boils; remove from heat. Stir in the nuts, cinnamon, and lemon zest. Cool 30 minutes. Shape mixture by teaspoons into ½-inch balls.
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Cut the cookie dough into 12 equal slices. Cut each slice in half. Roll each piece into a ball. Place balls 2 inches apart on cookie sheets.
Bake for 6 minutes; remove from oven and press 1 nut ball into center of each cookie. Bake for 6–7 minutes more until golden at edges. Transfer to wire racks and cool completely.
MAKES 24 COOKIES.
BASIC ROLLED SUGAR COOKIES
These cookies are so easy to make you’ll have plenty of time to decorate them to suit your fancy. Whether it’s a tasty cream cheese frosting or an assortment of candy trims, you will have a great time letting loose your creative and culinary whims.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
Flour for dusting rolling pin and rolling surface
Assorted cookie cutters
Frosting or decorations of your choice (see the “Icings, Frostings, Fillings, and Extras” chapter)
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Cut the dough in half crosswise. Refrigerate one half of the dough. Roll out the other half of dough on a lightly floured surface to 1/8-inch thickness.
Cut out cookies. Place ½ inch apart on cookie sheets. Repeat with remaining dough, rerolling as needed.
Bake for 4–6 minutes for small cutter shapes and for 7–12 minutes for medium to large cutter shapes. Transfer cookies to wire racks and cool completely.
MAKES ABOUT 32 SMALL TO MEDIUM-SIZE COOKIE CUTOUTS.
Baker’s Note
For thicker cookie cutouts, follow directions above but roll dough to ¼-inch thickness. Bake for 5–8 minutes for small cutter shapes and 9–14 minutes for medium to large cutter shapes.
BEE HAPPY HONEY SANDWICH COOKIES
Mild honey lends sweetness, while lemon zest adds subtle notes of citrus.
3 tablespoons sugar
¾ teaspoon ground nutmeg
1 (16.5-ounce) roll refrigerated sugar cookie dough
1 (8-ounce) package cream cheese, softened
3 tablespoons honey
1 teaspoon finely grated lemon zest
Preheat oven to 375°F.
Combine the sugar